F for French Food

French food, I have always heard, is highly technical and involves precise measurements and use of ingredients. The various regions of France are known for and boast their own specialized dishes e.g. Lorraine, Champagne, Burgundy, Brittany etc. Somethings are common like wine, coffee, and breads! Oh! their breads! Melt in the mouth delicious, you will always find some at every table accompanying whatever dish you order.

From my observation, the French love their food. Mealtimes are almost religious; lunch is atleast an hour and dinner is a leisurely affair lasting for as long as you wish it to be. They dine early while there is still light out so there isn’t really a “tea-time” per se, and breakfast is not a fussy meal as well. When they dine out, they almost always eat al-fresco. I mean most of the restaurants I visited were crowded on the outdoors seating but empty inside. They enjoy the weather and their food.

The Parisian Love

On my solitary trip to Paris, I had a variety of French food, most of which I, unfortunately, do not remember – or was never able to pronounce – the names of. I do remember baguettes, confit duck, braised veal, cheese board with a sharing platter of blue cheese, tuna, pork etc. And…I also remember the French wines! Oh yum!

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However, before you get your hopes up, I want to say that is merely an appreciation post for all French food. I have not yet tried making any French dishes at home except crepes and…French toast. Though as Rani said in “Queen”, this is probably “Indian French Toast”.

For crepes, I use this recipe, its not mine: Allrecipes

Ingredients:

Bread – 6 slices

Eggs – 2

Milk – ¼ cup

Salt – to taste

Pepper – 1 tsp.

Oil – for shallow frying

Method:

1. Slice the each of the bread pieces in half.
2. Beat the eggs in a flat-ish bowl.
3. Add salt, pepper and milk and mix well.
4. Now, dip the bread triangles into the egg mixture and hold for a few seconds. Turn over and repeat the process.
5. Heat a frying pan and add oil. Shallow fry the dipped bread pieces in the frying pan making sure to turn over so that they are evenly fried till golden brown on each side.
6. Serve hot with ketchup.

Tip: Don’t keep it dipped in the egg mixture for too long or it tends to tear away into blobs.

Tip: You can add chopped onions, tomatoes, coriander leaves, chillies to spice up the whole thing but I like it plain and simple so I have mentioned the basic recipe.

This is where the Indian version varies with the classic version – the accompaniment. We have it as a namkeen / savory dish whereas the classic French toast is had with syrup and is a sweet dish. Either way, it makes for an ideal breakfast or even evening snack.

Tip: I once tried a version where I tore the bread into bite sized pieces and made the French toast as tiny, crispy tea snacks. People loved it. You may try it out.

This post was written for Blogchatter A2Z challenge; Day 6 – Letter “F”.